Rack of Lamb (rosemary infused)

Classic rack of lamb is an impressive dish for special occasions, such as Father's Day.

Serves: 6    Prep time: 15 minutes     

Grilling time: about 24 minutes

Special Equipment: Aluminum Foil

INGREDIENTS:

  • 1 tsp salt
  • 2 tbsps red wine vinegar
  • 2 tbsps lemon juice
  • 1/3 cup olive oil
  • 6 racks lamb
  • 4 cloves garlic, crushed
  • 1/4 cup dijon mustard
  • 3 tsps fresh rosemary, chopped
  • 2 tsps sugar


DIRECTIONS
 

  1. Press the garlic into a small bowl, and mash to a paste with the salt. Stir in the mustard, vinegar, rosemary, lemon juice and sugar. Whisk in oil in a slow, steady stream.
  2. Divide the lamb racks between two heavy duty resealable plastic bags, and add half of the marinade to each. Refrigerate at least 6 hours, but preferably overnight.
  3. Garnish with sprigs of fresh rosemary and serve.
  4. Preheat barbecue on HIGH. Reduce heat to MEDIUM and lightly brush the cooking grids with vegetable or olive oil. Place the lamb racks on the grill, fat side down for 4 minutes.
  5. Give the lamb a quarter turn on the same side (for great grill marks) and cook for another 4 minutes.
  6. Flip the lamb racks over to the bone side and cook for 8 minutes. Then stack the racks against each other with the meatiest part down, and the bones up away from the heat, and cook another 8 minutes.
  7. Let rest tented with foil for 5 minutes before carving into individual chops.


Grilling Tip:
When grilling rack of lamb, cover the bones with aluminum foil to prevent them from burning


Orange Glazed Carrots with Mint

INGREDIENTS:

For a time-saving short-cut use packaged baby carrots from your grocery store. Otherwise, peel regular carrots, trim to approximately 3" and an even thickness.

  • 3 lb baby carrots, peeled
  • 4 tbsp honey
  • 2 tbsp vegetable oil
  • 1 cup fresh orange juice
  • salt & freshly ground pepper, to taste
  • 2 tbsp soy sauce
  • 2 tbsp fresh ginger, grated
  • 1/2 cup water
  • 2 cloves garlic, minced
  • 2 tbsp fresh mint, chopped
  • 2 tbsp shallots, chopped


DIRECTIONS:

 

  1. Heat the oil in a large sauté pan over MEDIUM heat. Add the carrots and cook until lightly browned on all sides, about 3 minutes per side.
  2. Season with salt and pepper.
  3. Add the ginger, garlic, and shallots, cook over medium-low heat, stirring occasionally, until the shallots are softened, 5 - 7 minutes.
  4. Add the honey, orange juice, soy sauce and water.
  5. Cover with a round of waxed paper that fits snugly on the vegetables.
  6. Cook the carrots slowly on top of the stove, stirring occasionally, until the carrots are tender and the juices have formed a glaze, 30 - 40 minutes.
  7. Garnish with chopped mint.
     


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